Cardamom Slice-N-Bake Cookies

by Chris on November 14, 2012

cardamomo/cardamom

Have you ever had the urge to bake, but realize that there isn’t much any of the baking-essential ingredients in the pantry? I remember a time that a such a flagrant blunder would never had happened in my home. However, since my day job scarfs the majority of my time, energy (and sanity), my one-time stress relief activity has been somewhat non-existent. (And I wonder why I have knots up and down my back. hmmm….)

When the urge to bake overwhelmed me a few weeks ago, I looked in the ‘fridge to find ¾ pound of butter, 4 eggs, and some expired milk. That’s it! Pitiful. Luckily, when combined with flour, sugar, and a flavoring or two, a baker’s options are not completely lost. Cookies are a save-the-day kind of treat.

These cookies are have a subtle flavor that can be enjoyed by all. The sugar mixture on the outer edge can be altered according to preference, of course. But, the wonderful draws of slice-n-bake cookies are they (1) usually make a ton of cookies at one time and (2) can be made way ahead of time and kept in the refrigerator or freezer. Sweet! (Literally and Figuratively)

Cardamom Slice-N-Bake Cookies

In a large bowl, whisk flour, baking powder, salt and 1 tsp. cardamom; set aside.

In a small bowl, stir together ½ tsp. cardamom with ¼ cup sugar; set side.

In large bowl of electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, and vanilla. Gradually add flour mixture until a smooth dough forms. Divide the dough in half and form each half of the dough into a log that is about 1½ – 2 inches in diameter. Wrap each log in plastic wrap and and chill for 2 hours.

Remove one chilled dough log from the refrigerator. Using a sharp knife with a smooth edge, slice each log into cookies about ¼-inch thick slices. Roll the outer edge of each cookie slice into the cardamom-sugar mixture. Place on the prepared baking sheets, with at least 1-inch space in between the cookies.

Bake 10 to 12 minutes or until lightly browned. Remove from oven, cool on baking sheets a couple of minutes before transferring to wire racks to cool completely. Makes about 7 dozen, depending on size.
Cook’s Notes: